Development of low-fat, low-sodium functional chicken meat patties with the incorporation of carrageenan and broken wheat

The aim of this study was to develop low-fat, low-sodium and fibre enriched chicken meat patties with the incorporation of carrageenan, broken wheat and reduced level of sodium chloride. The products were assigned following treatments: (i) control patties (contained 10% fat and 1.3% sodium chloride) and (ii) treated patties (contained 0.8% sodium chloride + 0.5% potassium chloride, 1% carageenan, 2% broken wheat and 5% fat) in standard formulation. The patties samples were evaluated for various physicochemical and sensory quality parameters. Results indicated that there were significant differences in emulsion stability, cooking yield, emulsion and product pH, water activity, moisture, protein and fat contents in between control and treated samples. Emulsion and cooked product pH, water activity, moisture and fat contents were significantly higher (P < 0.05) in control patties. Treated samples showed comparatively higher sensory scores for appearance and colour, texture and flavour attributes. In respect to colour profiles, treated products were lighter (P < 0.05) than control samples. Differences for textural parameters were significant, except stringiness, springiness and cohesiveness, which were higher for control. Treated product was harder and shown to have more chewiness. Lipid oxidation products like peroxide and TBARS values were differed significantly. Standard plate count was marginally higher for control sample. In general, formulation containing carrageenan, dalia and potassium chloride could be helpful in improving functionality, nutritive value and acceptability of chicken patties.